2. If you're opting for spicy, add your nuts to a skillet with a tiny bit of cooking oil on medium heat. Sprinkle with a pinch of Perfection or Whoop Ass spice and toast on low for a few minutes. If you're not adding spice, you can leave these untoasted or toast without spice for a few moments for a nuttier flavor.

3. When nuts have cooled, stuff your dates each with a nut.

4. In a bowl, combine flour, rosemary, cheese, salt, and if using, Shepherd Herb blend. A tablespoon at a time, add in the melted ghee or butter and water, mixing as you add them to form a dough that's slightly crumbly, yet still holds together when you form it into a ball.

5. Divide the dough into 12 equal pieces. Form each into a ball, then flatten. Fill each with a date and wrap the dough around each, working to cover any cracks and ensuring the thickness is even all around. Roll them between your hands to smooth.

4. Bake at 400 on a baking sheet with parchment paper or that is well greased, flipping halfway through, for about 20 minutes. Serve warm, or slightly heat before serving.

1. In a large sauce pan or frying pan, add coconut oil and melt on low. Next add in chocolate stirring so as not to burn, then pour in honey and mix very well until ingredients are thoroughly combined.

2. While these are melting, lay a sheet of parchment paper on a baking sheet, then sprinkle with nuts and dried fruit. Try to confine it to a 6 in x 6 in or so area (you'll be pouring chocolate over this. You can also skip this step and add nuts/fruit at the end. )

3. Add coffee and Garam Masala to the chocolate and stir.

4. Pour the mixture over your nut/fruit sprinkle making sure there are no holes or gaps. You can spread it all around a bit with a spatula. If you didn't add nuts/fruit to the pan first, just pour chocolate into a sheet, then sprinkle with nut/fruit mixture.

5. I like to sprinkle everything with a coating of coconut sugar at the end if chocolate it still bitter.

6. Freeze for a few hours, then break into pieces for serving. Store in freezer when not eating.

2. In the bacon grease, fry thin sliced apples for about 30 seconds on each side and set aside.

3. Next, add chopped pecans to the grease, and simmer, shaking in some spice and a teaspoon of honey to coat (add a pinch of salt here too!) Let cook on medium for about a minute then scoop out with a fork.

4. You can finish the bacon in the honey spice grease to add a little extra flavor.

1. Add steak slices to a Ziploc bag or large storage container with lid.

2. Add all ingredients minus 1 tsp of honey, and stir to coat.

3. Zip or put the lid on the container and shake well. Marinate for a few hours in the fridge.

4. When ready to cook, add 1-2 tsp ghee or cooking oil to a pan (cast iron if possible) then add the steak strips when hot.

5. Cook until steak is cooked through. You can add remaining marinade/spice while cooking. As liquid thickens and steak finishes cooking, turn up the heat to high and get some nice browning on the steak. Add a drizzle of honey and one splash of coconut aminos or soy sauce to finish.

1. Rinse and drain liquid from chickpeas and let sit on a towel for about 30-60 minutes. Pat dry.

2. Heat oven to 400. Toss chickpeas in a little oil, spice, and salt, then bake for about 30-45 minutes until crispy.

3. Meanwhile, heat the grill and cover eggplant with a little oil and salt. Place directly on the grill, puncturing with a few holes and grill for about 20 minutes, flipping regularly. If you don't want to use a grill, you can roast them until softened.

4. Take a moment and bring a dry skillet to medium heat. Toss in the sesame seeds and slightly brown them.

5. When eggplant is tender, remove from the grill, slice open like a baked potato, fill each with half the chickpeas, a pinch of salt, then tahini, and top with the toasted sesame seeds and remaining chickpeas.

Strawberry Masala Jam

1. Begin by chopping the berries into a small dice. Toss with sugar and let sit for 20 minutes to a few hours.

2. Pour the berries + sugar into a pan on the stovetop and bring to medium-high heat, stirring regularly. Add lemon and spice.

3. The berries will cook down so continue to stir and bring to a boil. Cook for 20-40 minutes. To test, pour a little on a spoon and drag your finger through it. If it doesn't fall back onto itself, it's done, if it does, continue to reduce. Your jam should thicken, and if desired, you can use a potato masher or fork to break the berries down even further as they cook.

4. Once reduced/thickened, add to a glass jar and let cool slightly before covering. Refrigerate and enjoy on toast, crackers, pastries, even burgers or roasted meats as a glaze! You'll be amazed at how good this flavor combo can be.

3. Mix salmon, onion, pepper, salt, spice, garlic, and the egg in a bowl. Slowly add flour, a tablespoon at a time until no long super wet, and holds when put into a patty.

4. Make a patty, about 2 Tbsp worth of the mix, forming in your hands, and then place carefully in the hot oil.

5. Continue with the rest of the mixture, adding to the oil (you may need to do 2-3 batches).

6. Fry on medium high for about 2-3 minutes then check to see if ready to flip. Flip when turning golden brown, and fry to desired doneness on the other side. You can slightly press with a spatula after the first flip.

3. Puree the cherries with tomato paste, dates, spice, vinegar, and a pinch of salt. Taste and adjust as needed.

4. Lightly coat the ribs in the paste, then wrap well, folding in the ends to create a foil bag around the ribs. Save remaining paste.

5. Place on grill over low heat for about 15 minutes, then flip carefully, taking caution as to not puncture the bag. Cook for another 15. Repeat process to cook for 1 hour in foil.

6. Open the bag, carefully, then place the ribs directly over low heat, brushing additional paste over the ribs, flipping every 5 minutes or so, continuing with the paste, until the temperature has reached about 190.

7. Serve with your favorite side dish.

Instructions:

1. Begin by cutting off any excess film around the ribs.

2. Turn on grill to medium heat. *please see notes for oven cooking

3. Puree the cherries with tomato paste, dates, spice, vinegar, and a pinch of salt. Taste and adjust as needed.

4. Lightly coat the ribs in the paste, then wrap well, folding in the ends to create a foil bag around the ribs. Save remaining paste.

5. Place on grill over low heat for about 15 minutes, then flip carefully, taking caution as to not puncture the bag. Cook for another 15. Repeat process to cook for 1 hour in foil.

6. Open the bag, carefully, then place the ribs directly over low heat, brushing additional paste over the ribs, flipping every 5 minutes or so, continuing with the paste, until the temperature has reached about 190.

7. Serve with your favorite side dish.

*We made these specifically on the grill but a general spare rib recipe in the oven calls for ribs to be cooked about 3-4 hours at 275, in a large roasting pan covered with aluminum foil.